Step 1

Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning.

Step 2

Rub all ingredients together then transfer chicken thighs to a plate.

Step 3

Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). Once the chicken thighs are browned, transfer them to a plate for use later.

Step 4

In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock.

Step 5

Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil.

Step 6

Add the remaining paprika, chopped rosemary, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out.

Step 7

Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry.

Step 8

Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice). Cover and simmer for 10-12 minutes or until the chicken is tender.

Step 9

Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving.

Step 10

Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.